Garlic & Herb Infused Vegan Flatbread

Elevate your spread with this Garlic & Herb Infused Vegan Flatbread, a soft, pillowy, restaurant-quality flatbread charred to perfection in a scorching-hot skillet. Brushed with a rich, aromatic blend of melted vegan butter, roasted garlic, and fresh herbs, it delivers a crispy exterior, a tender chew, and bold savory flavor in every single bite.

Ingredients

The Dough

• 2 cups All-Purpose Flour (plus extra for dusting)
• 1 ½ teaspoons Baking Powder (for a quick, yeast-free rise)
• 1 teaspoon Fine Sea Salt
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• 1 teaspoon Dried Oregano or Italian Seasoning
• ¾ cup Unsweetened, Plain Vegan Yogurt (Oat, cashew, or coconut-based work best; just ensure it has no added sugar or vanilla flavor)
• 2–4 tablespoons Warm Water (as needed to bring the dough together)
• 1 tablespoon Olive Oil
  

The Seasoned Brush-On Oil

• 3 tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, very finely minced or grated
• 2 tablespoons Fresh Cilantro or Italian Parsley, finely chopped
• A pinch of Flaky Sea Salt and Crushed Red Pepper Flakes
  

Instructions

1. Prepare the Seasoned Oil

In a small bowl, combine the olive oil, minced garlic, fresh herbs, flaky sea salt, and a pinch of red pepper flakes. Set this aside to let the garlic and herbs infuse into the oil while you make the dough.

2. Mix the Dough

1. In a large mixing bowl, whisk together the flour, baking powder, sea salt, garlic powder, onion powder, and dried oregano.
   
2. Add the vegan yogurt and 1 tablespoon of olive oil to the dry ingredients.
   
3. Using a fork or spatula, mix until a shaggy dough starts to form. If the dough feels too dry and isn't holding together, add warm water one tablespoon at a time until it forms a cohesive ball.
   

3. Knead and Rest

1. Turn the dough out onto a lightly floured surface.
   
2. Knead gently for 2 to 3 minutes just until the dough is smooth and no longer sticky. (Do not over-knead, or the flatbreads will lose their tenderness).
   
3. Divide the dough into 4 equal portions (or 6 smaller ones). Roll each portion into a smooth ball.
   
4. Cover the dough balls with a clean kitchen towel and let them rest for 10 to 15 minutes.
   

Pro Tip: Resting relaxes the gluten, which prevents the dough from snapping back when you try to roll it out flat.

4. Roll Them Out

Using a rolling pin on a floured surface, roll each dough ball into a circle or oval roughly ⅛-inch thick (about 6 to 8 inches in diameter).

5. The Skillet Sear

1. Heat a heavy cast-iron skillet or non-stick pan over medium-high heat until it is hot. (Test it by dropping a splash of water on the pan; it should sizzle instantly). Do not add oil to the pan yet; we want a dry, hot sear.
   
2. Place one flatbread into the dry, hot skillet. Cook for 2 minutes on the first side. You should see large bubbles start to puff up on the surface, and dark golden-brown spots form on the underside.
   
3. Flip the flatbread and cook the second side for another 1 to 2 minutes.
   
4. Immediately upon removing the flatbread from the skillet, brush the top generously with the prepared Garlic & Herb Oil.
   

6. Keep Them Warm

Stack the cooked, oiled flatbreads on a plate and cover them with a clean towel or aluminum foil. This traps the steam, keeping them incredibly soft, pliable, and warm until you are ready to serve. Enjoy!